This braised cabbage with chicken is a light, cozy one-pot dinner that practically cooks itself. Tender cabbage soaks up the tomato-seasoned juices while the chicken stays juicy and flavorful. It is an easy, low-calorie meal for busy nights, and a great companion to Juicy Oven-Roasted Chicken Thighs with Cabbage.
Ingredients
- 1/3 head of cabbage, shredded
- 2 chicken thigh fillets (or breast), cubed
- 1 carrot, grated
- 1 onion, diced
- Salt, pepper, herbes de Provence
- Oil for frying
- 50 g (3 tbsp) tomato paste
- Water as needed
Instructions
- Brown the chicken cubes in a little oil; season with salt and pepper and set aside.
- In the same pan sauté the onion and grated carrot a couple of minutes; stir in the tomato paste and water.
- Add the shredded cabbage; braise covered about 10 minutes.
- Return the chicken; add salt and herbes de Provence; braise covered about 30 more minutes until the cabbage is tender, stirring occasionally and adding water as needed.
Tips
- Brown the chicken well first — that color adds a lot of flavor to the finished dish.
- Keep the lid on and stir occasionally, adding splashes of water so the cabbage braises rather than fries.
- For another cabbage and chicken dinner, try Chicken Drumsticks and Cabbage in a Roasting Bag, and find more healthy ideas at Serious Eats.
Nutrition: per 100 g: 47 kcal, protein 6 g, fat 0.7 g, carbs 3.6 g.